Uruguayan Chimichurri Rojo

SpiceBreeze

Chimichurri Rojo is the red version of this savory sauce with plenty of parsley. It's very popular as a BBQ condiment in Uruguay and Argentina, the neighbors of the Rio de la Plata. Everyone mixes its own version. So, feel free to use more or fewer tomatoes, garlic, and chili flakes. Make this recipe for marinated fish or chicken, or serve the sauce with any grilled meat or vegetables.

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Hands-on time 30

Course Main Course

Cuisine Uruguayan

Servings

Ingredients

1.5 lbs fish filet e. g. salmon
2 cups parsley finely chopped, packed
1-2 large tomatoes finely chopped
fresh bread e. g. ciabatta
garlic grated (to taste)
0.5 cup red wine vinegar
olive oil
salt & pepper

Chimichurri Culinary Spice Kit

[1] Paprika, black pepper, garlic, oregano, lime peel
[2] Red chili flakes

Optional

a fresh salad of your choice

Instructions

Chimichurri sauce

Mix parsley, tomatoes, garlic, vinegar, and 1 tbsp oil.
Season with Chimichurri Spices ([1] all + [2] to taste) and salt to taste.

Fish

Place the fish in a BAKING DISH and season it with salt & pepper.
Spread about half of the Chimichurri sauce over it. Cover.
Keep it in the fridge for 2 hours to overnight.
Keep the rest of the sauce in the fridge.

Preheat the OVEN to 350°F.

Cover the fish with aluminum foil and bake it until it is cooked through. Check frequently.

Serve

Serve the fish with fresh bread, the remaining sauce, and optionally a fresh salad of your choice.
Enjoy!

Notes

Substitute the fish with chicken breast. Substitute parsley with cilantro.

Marceline Reid-Jaques

2022-12-14

Karen Jones

2022-12-05

Wonderful, flavorful meals using readily available ingredients!

ann davis

2022-11-29

My daughter gave me a subscription as a Christmas present while our families were quarantining together. It was so much fun! It introduced us to several cuisines that were totally new to us. The recipes were easy to follow and the spices were transformative - fresh and pungent and delicious.

Jessica Brown

2022-05-22

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Uruguayan Chimichurri Rojo

Chimichurri Rojo is the red version of this savory sauce with plenty of parsley. It’s very popular as a BBQ condiment in Uruguay and Argentina, the neighbors of the Rio de la Plata. Everyone mixes its own version. So, feel free to use more or fewer tomatoes, garlic, and chili flakes. Make this recipe for marinated fish or chicken, or serve the sauce with any grilled meat or vegetables.

1.5 lbs fish filet (e. g. salmon)
2 cups parsley (finely chopped, packed)
1-2 large tomatoes (finely chopped)
fresh bread (e. g. ciabatta)
garlic (grated (to taste))
0.5 cup red wine vinegar
olive oil
salt & pepper